Like pumpkin pie in ice cream form, with no special equipment or churning required. That's right, our Pumpkin Ice Cream is simple, delicious, and packed with all those Fall flavors we love! Perfect for that transitional time, between seasons, when you're ready for Fall but the weather just won't cooperate. Cool off with fall feels!
Full of pumpkin pie spice and everything nice, this ultra-creamy, frozen dessert is just about the easiest you'll find. No ice cream maker is needed, you won't find yourself separating egg yolks, and anyone with a handheld mixer can make this recipe. Plus, it takes less than 15 minutes to whip up!
Anyone who loves that rich pumpkin flavor will love this ice cream! And if that's you, we highly recommend you give our Pumpkin Chocolate Chip Muffins and Pumpkin Coffee Cake a try as well. The weather may not be quite there yet, but it is definitely Fall in our hearts and kitchens!
HOW TO MAKE PUMPKIN ICE CREAM
Before we can get to the pumpkin spice and everything nice, we'll first need to whip up some heavy cream to stiff peaks.
To do this, add chilled heavy whipping cream to a large bowl or the bowl of your stand mixer, fitted with a whisk attachment. If you do not have a stand mixer, a handheld mixer will come in extremely handy for this task!
Technically, you can whip cream with just a whisk, but that method most definitely requires a fair amount of elbow grease!
Whip the cream on medium-high speed and as soon as it starts to thicken, you can stop periodically, every minute or so, to check for stiff peaks. You'll know you have stiff peaks when you can hold your beater upright toward the ceiling and the peaks of the cream stay in place on the beaters, without drooping or falling.
Once your cream is ready, you can move on to the pumpkin mixture. For the pumpkin mix, you'll need pumpkin puree (not to be confused with pumpkin pie mix), sweetened condensed milk, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Add all of these ingredients into a large mixing bowl to combine.
If you don't have all of these spices on hand, but you do have pumpkin pie spice available, feel free to nix the individual spices and sub in 1 ½ teaspoon of pumpkin pie spice.
Sweetened condensed milk might look like a strange ingredient for a Pumpkin Ice Cream recipe, but it is absolute perfection anytime you want to add both sweetness and creaminess to a recipe. We all want sweet and perfectly creamy ice cream -- right? Totally.
Sweetened condensed milk has a concentrated milky flavor (no surprise there, really), a thick, syrup-like consistency, and notes of vanilla. Actually, if you were to taste it on its own, you'd find it has sort of this whole vanilla pudding vibe going on... and frankly, it's pretty darn good.
Once you've got your pumpkin mixture together, you'll start folding in about ⅓ of the whipped cream. Add a big scoop of whipped cream to the pumpkin mix using a silicone spatula to fold it in.
If you aren't familiar with the technique of folding, here's how it's done: run the silicone spatula down the center of the whipped cream, then run the spatula along the side of the bowl and back toward the center, scooping up a bit of the pumpkin mixture on the bottom as you go. Gently, turn the pumpkin mixture over and onto the top of the whipped cream, slightly rotating the bowl simultaneously as you move the spoon.
For another cold, holiday treat, be sure to check out our Peppermint Ice Cream next!
Keep going with this movement until the whipped cream and the pumpkin mix have become one!
After ⅓ of the whipped cream has been mixed into the pumpkin, you can add the whipped pumpkin-cream mixture into the bowl with the remaining whipped cream and fold until it all appears smooth and evenly incorporated. Resist the urge to stir!
Transfer the Pumpkin Ice Cream to a freezer-safe container like a loaf pan or a freezer-safe, glass storage container and either cover with multiple layers of plastic wrap or seal with an airtight lid. Place in the freezer for at least 3 hours or up to overnight.
Love a pumpkin dessert? Try our Pumpkin Mousse next!
Then, pull it out, scoop and serve!
This Pumpkin Ice Cream is especially delightful served with delicious little extras like whipped cream, candied pecans, and, my personal favorite, salted caramel sauce! For extra pumpkin pie vibes, you could even serve it in mini ready-made pie crust tins.
Your no-churn Pumpkin Ice Cream will keep for about 4 days in the freezer. After this, the texture may become grainy.
6 MORE DESSERTS YOU’LL LOVE
- Butter Pecan Cake
- Pear Cobbler
- Pecan Pie Bars
- Caramel Apple Dip
- Butter Pecan Blondies
Like pumpkin pie meets ice cream and it's crazy easy to make. Our Pumpkin Ice Cream is super creamy and full of Fall flavor!
- 2 cups heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 1 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
Have ready a chilled loaf pan.
Add the whipping cream to the bowl of stand mixer fitted with a whisk attachment. If you do not have a stand mixer, use a large bowl and a handheld mixer. Whip the cream on medium-high speed until stiff peaks have formed. Set the whipped cream aside.
In a large mixing bowl, stir condensed milk, pumpkin, vanilla extract, cinnamon, ginger, nutmeg, and clove until smooth and combined.
Add a large scoop of the whipped cream to the sweetened condensed milk mixture, and gently fold it in. Repeat until a third of the whipped cream has been incorporated.
Take the sweetened condensed milk mixture and add it to the bowl of whipped cream. Fold it into the whipped cream, resisting the urge to stir.
Add to the loaf pan, cover with plastic wrap, and transfer to the freezer. Freeze for at least 3 hours or up to overnight. Serve with salted caramel, pecans, and whipped cream, if desired, and enjoy.
Folding Whipped Cream -- To fold whipped cream, add a scoop of it to the center of the bowl. Then, you'll use a large rubber spatula starting in the center of the bowl and cut it downward toward the edge of the bowl. Use the spatula to bring the ingredients from the bottom of the bowl up and over, while turning the bowl counterclockwise as you bring the spatula back upward.